Incredibly this recipe is over 2000 years old, but really is a just a standard custard. Its ancient name is tyropatinum, which apparently translates as 'a kind of souflee' but i dont find this dish at all like a souflee. I made this last night after dinner...its great winter fare. I cook this when I have extra milk left in the fridge nudging the expiry date. This is another fabulous recipe from my favourite cookbook by Jill Dupleix "Old Food".
500ml milk, warmed in a saucepan with 100gms of wild honey.
Allow to cool for 10 mins.
Whisk 5 whole eggs is a metal bowl.
Strain cooled honey and milk mixture into eggs, whisking further.
Pour combined mixture into an earthenware dish.
Bake of 30-40 minutes in a 160 degree oven.
Use a bain marie for extra specialness. It IS worth it!
Oh, and add ground black pepper on top. It sounds bizarre but balances the sweetness of the honey.
I use Tasmanian leatherwood honey which has a strong, dark and intense flavour that infuses nicely through the custard.My youngest daughter likes it cold for breakfast!